Kerith Rae;DUNCANSON;DUNCANSON, Kerith Rae;WHITEHOUSE, Geoffrey Mark
发明人:
DUNCANSON, Kerith Rae,WHITEHOUSE, Geoffrey Mark
申请号：
AUAU2014/050030
公开号：
WO2014/179843A1
申请日:
2014.05.07
申请国别(地区):
AU
年份:
2014
代理人:
摘要：
A dry flour based product is disclosed which is made from ground and whole grains that are low in fructans, to be enriched with gluten (gluten flour or its substrates gliadin and glutenin). The gluten can range from 5.0 grams per 100 gram to 35.0 grams per 100 grams. The ground grains that are included are those traditionally marketed as gluten free and include, either singly or in combination, rice flour, potato flour, buckwheat flour, com flour or other low fructans flour products. Added whole grains cart include quinoa, oats and seeds. The addition of gluten (as a flour) allows the resulting dough products made from the flour mix to act more like wheat based flours during cooking or baking, than currently available gluten free flours. The resulting low fructans product； is a medicament useful in the management of irritable bowel syndrome, as individuals are thought to react to the fructans (carbohydrate) component of wheat, barley, and rye, not the protein gluten content. Therefore a product than contains gluten to provide elasticity and crustiness is more, palatable than a product devoid of gluten, and not consumed by choice, but only consumed because it is also low in fructans.La présente invention concerne un produit à base de farine sèche fabriquée à partir de grains broyés et entiers à faible teneur en fructanes, pour enrichissement en gluten (farine de gluten ou ses substrats gliadine et gluténine). La proportion de gluten peut être comprise entre 5,0 grammes pour 100 grammes et 35,0 grammes pour 100 grammes. Les grains broyés qui sont inclus sont ceux qui sont traditionnellement commercialisés comme étant sans gluten et incluent, seuls ou en combinaison, la farine de riz, la farine de pomme de terre, la farine de sarrasin, la farine de maïs et d'autres produits de farine à faible teneur en fructanes. Les grains entiens ajoutés peuvent inclure le quinoa, l'avoine et les graines. L'ajout de gluten (sous forme de farine) permet aux produits de boulangerie rés
